Moroccan Coffee Granita with Orange Water Cream Par

Name: Moroccan Coffee Granita with Orange Water Cream Parfait
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup espresso coffee beans; 1 teaspoon ground cinnamon; Large pinch ground ginger; Large pinch ground nutmeg; Large pinch freshly ground black pepper; 1 cardamom pod; 1 whole clove; 1/2 cup granulated sugar; Splash of sambuca; 1 cup very cold heavy cream; 2 tablespoons confectioners' sugar; 2 teaspoons orange flower water; 1 teaspoon finely grated orange zest; 1/4 teaspoon pure vanilla extract; Candied orange peel, for garnish; Fresh mint sprigs, for garnish

Servings: persons

1/2 cup espresso coffee beans
1 teaspoon ground cinnamon
Large pinch ground ginger
Large pinch ground nutmeg
Large pinch freshly ground black pepper
1 cardamom pod
1 whole clove
1/2 cup granulated sugar
Splash of sambuca
1 cup very cold heavy cream
2 tablespoons confectioners' sugar
2 teaspoons orange flower water
1 teaspoon finely grated orange zest
1/4 teaspoon pure vanilla extract
Candied orange peel, for garnish
Fresh mint sprigs, for garnish

1
For the Moroccan coffee granita: Put the coffee beans, cinnamon, ginger, nutmeg, black pepper, cardamom and clove in a coffee grinder and process until ground.
2
Place the ground spiced coffee into a coffee maker, add 4 cups cold water and brew according to the manufacturer's directions.
3
Transfer the brewed coffee to a small saucepan, add the granulated sugar and cook over low heat until the sugar is completely dissolved.
4
Stir in the sambuca.
5
Pour the mixture into a 9-by-13-inch metal or glass baking dish.
6
Freeze until ice crystals begin to form around the edges, 3 to 4 hours, depending on how cold your freezer is.
7
Using a fork, stir the mixture well and return to the freezer.
8
Continue freezing, stirring and scraping every 30 minutes, until the mixture is thoroughly frozen and the crystals are fluffy, another 3 to 4 hours.
9
For the orange water cream: Combine the cream, confectioners' sugar, orange flower water, orange zest and vanilla extract in the chilled bowl of a stand mixer fitted with the whisk attachment.
10
Mix until soft peaks form.
11
Layer the granita and orange water cream in tall glasses.
12
Garnish with candied orange peel and mint sprigs

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup espresso coffee beans, 1 teaspoon ground cinnamon, Large pinch ground ginger, Large pinch ground nutmeg, and more.

Yes, Moroccan Coffee Granita with Orange Water Cream Parfait falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Moroccan Coffee Granita with Orange Water Cream Parfait

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions